Recipe for leftover spaghetti noodles

 Recently, I made spaghetti for my neighbors. We have been spending time together during the COVID isolation, since we are all very careful and know each other well. I overestimated the amount of noodles and had quite a bit left over. So I did some Googling, and have created an easy frittata recipe, which is vegetarian, but you can add meat if you choose.

About 1/2 pound, cooked, chopped spaghetti noodles (enough to cover the bottom of a quiche dish)

3 eggs

1/2 c grated Parmesan cheese

2 TBS EVOO

2 TBS butter

1 c chopped broccoli

1 c chopped or sliced mushrooms

1/2 c chopped onions

Salt and pepper to taste

Preheat oven to 350 degrees F. Using half the butter and EVOO, saute the onions and mushrooms. I steamed the broccoli in the microwave, about 2 minutes on high. Mix together the noodles, eggs, cheese, and salt & pepper. Add the sauted & steamed veggies. Place a quiche dish over an eye on med-low with remaining butter and oil until butter melts. Add pasta mixture, flattening in dish, 'til mixture firms. (3-5 min) Transfer dish to the oven and bake for about 10 minutes until the top is set and lightly browned.

Yummy!


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